I have long been a fan of anything of what we in the states know as the "Napoleon" which is a term loosely applied to most dishes (savoury or sweet) which are stacked and layered but officially is "...a type of rich cake made from layers of puff pastry filled with cream, custard, or jam."
To add to your historical information, it is believed that the first reference to this is in the antique cookbook The Thorough Good Cook
by George Augustus Sala
which by most accounts, is dated 1896 and even as early as 1895 (copyright expired). This is most likely what Larousse is referring to.
Here is the recipe being referred to:
"Mille Fenillea (Italian Pyramid)
A good puff paste, rather thick, must be stamped out with tin stamps or any ingenious substitutes into a number of pieces, each less than the other, the base being of the size of the plate in which the pyramid is to be served, and the others gradually tapering to the top. Bake the pieces of paste on paper laid on tins, and ice them. Pile them up with raspberry and other jams of different colours, laid on the edges, and a bunch of small preserved raisons or some other ornament on the top."